Seasoning: 5 grams of green onion, 5 grams of ginger, 5 grams of sesame oil, 5 grams of chili oil, 4 grams of salt, 5 grams of sugar, 3 grams of monosodium glutamate (MSG), 5 grams of sesame oil, 10 grams of cooking wine, 3 grams of pepper, 50 grams of peanut oil

Air-dried mutton characteristics:

Burnt and delicious.

How to make air-dried mutton:

1. Cut the mutton into 5cm long and 3cm wide pieces (slightly thinner), add cooking wine and pepper and mix well.

2. Wipe a layer of sesame oil on a bamboo pole, arrange the lamb slices neatly on it, and let it air-dry outdoors for 3 hours before removing it.

3. bowl into the refined salt, sugar, pepper, chili oil, pepper oil, monosodium glutamate, a little water, blended into a sauce to be used.

4. pot of oil, burned seventy percent hot, into the mutton slices, fried into red fish out, control the residual oil, leaving a little oil in the pot, put onion, ginger chili pot, pour into the fried mutton slices, then the bowl of juice into the pot to cook a little, dripping sesame oil, out of the pot can be.